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Weeknight Skillet Corn and Chipotle Chicken Tortilla Bake. Taco-seasoned ground chicken, red enchilada sauce, chipotle chiles, and cilantro, all cooked together in one skillet. Topped with creamy, cheesy corn, tortilla chips, and a mix of Mexican cheeses. Throw the skillet in the oven until the cheese is melty and the sauce is sizzling. It’s a delicious twist on the combination of chicken tortilla soup, enchiladas, and creamy street corn that everyone will love.
Today’s recipe is a fun one. I made this just last week and I’ve been dying to share it all weekend! We love any kind of Mexican-style dinner, but this skillet is a very delicious combination of chicken tortilla soup, enchiladas, and nachos.
It’s one of the yummiest dinners, and I love how easy it is to prepare.
Per usual this time of year, it’s turned pretty cool in the mornings and at night. Of course, the days are getting slightly shorter too. And even though it’s only August, we’re seeing signs of fall. We had a good amount of rain last week and it left me in a very cozy state of mind.
It’s not quite soup weather just yet, but I’ve been getting excited for fall recipes. We love a tortilla soup. So I was thinking of ways in which I could create those flavors, but not make soup.
I also love skillet enchiladas, so I combined some recipes and turned out this cheesy skillet dish in under an hour. We all ended up loving this!
Here are the details
Step 1: cook the chicken
Use an oven-safe skillet to cook the ground chicken together with an onion. Then you’ll want to season it with taco seasoning.
Next, add your favorite jar of red salsa or enchilada sauce and a couple of chopped-up chipotle chiles. Once the sauce has had some time to simmer around the chicken, you can remove it from the heat and in some cilantro.
Step 2: mix the creamy corn
While the chicken is cooking, I mix up the corn. It’s inspired by my favorite street corn dip and mixed with cream cheese, yogurt, and then a handful of shredded Mexican cheese.
I also add chili powder, which is classic on any ear of street corn.
Step 3: assemble
When the chicken is ready, spoon some of the corn over the sauce in the skillet. Then top with tortilla chips.
Now take the rest of the corn and spoon it over the chips, like assembling nachos. Now finish with cheese. Throw the skillet in the oven to get the cheese all melty and make that sauce bubble and smell delish.
What ends up happening is that the tortillas and cheese get a nice crispy crunch around the edge of the skillet. While the corn that’s tucked inside melts into a creamy, cheesy “dip” right on top of the saucy chipotle chicken.
Everything together is delicious. Top with avocado, lots of cilantro, and green onions, then crumbled cotija (or feta) cheese.
So much yumminess!
Looking for other Mexican-inspired recipes? Here are a few:
Spicy Buffalo White Chicken Chili Tacos
Easy White Chicken Chili Corn Dip
25 Minute Fajita Shrimp Rice Bowls
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Lastly, if you make this Skillet Corn and Chipotle Chicken Tortilla Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Corn and Chipotle Chicken Tortilla Bake
Servings: 6
Calories Per Serving: 549 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds ground chicken
- 1 yellow onion, chopped
- 2 tablespoons taco seasoning
- kosher salt and black pepper
- 2 1/2 cups salsa or enchilada sauce
- 1 chipotle chili in adobo, chopped
- 2 cups fresh corn
- 4 ounces cream cheese, at room temperature
- 1/4 cup plain greek yogurt
- 1 teaspoon chili powder
- 1 1/2 cups shredded Mexican cheese blend
- 2 cups tortilla chips
- avocado, cilantro, and green onions, for serving
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, salt, and pepper. Set the skillet over high heat. Cook, breaking up the meat as it cooks, until browned all over, 5 minutes. Add the taco seasoning, cook another 2 minutes. Then add 1/2 cup water. Stir in the salsa/enchilada sauce and chipotle. Simmer 5 minutes. Remove from the heat and add in the cilantro. 3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, and salt. Stir in 1/2 cup cheese.4. Dollop 1/3 of the corn mix over the skillet. Add the tortilla chips on top, pressing them gently into the skillet. Add the remaining corn mix by spoonfuls on top of the chips (like nachos). Top with the remaining cheese. Bake for 15 minutes, until the cheese is melted.5. Serve topped as desired with avocado, cilantro, green onion, and cotija/feta cheese. Enjoy!
So easy and so tasty!
Thank you Tracy! xT
Soooo delicious. My partner loved it so much that he made the leftovers into a burrito the next day!
Thanks sooo much for trying out the recipe! I hope it was a hit! xT
This was a good tasting dish. My husband said to add it to the rotation, however, I feel it requires way too many ingredients for the end result. With this amount of effort I will look to other recipes.
Hey Mary, thank you for the feedback! I appreciate it! xT
This was a fantastic recipe with great flavors! I also followed Tieghan’s instructions for homemade corn tortilla chips. Those were good on their own 🙂 as well as in the dish. I would definitely make this again.
So glad you are loving this recipe! Thanks for trying it out! xT
Made this for my husband and I and it was delicious! I did add 2 dices jalapeños along with the onion for a little more kick, and also slightly crushed the chips so it was easier to scoop out and serve. Our only complaint was that the name ‘enchilada’ in the title is a bit misleading since it’s not truly enchiladas, it only uses red enchilada sauce (if you choose to use that ingredient vs. the salsa).
Thanks for giving the recipe a try! I’m so glad you enjoyed it! xT
Could I use beef for this recipe
Nope chicken only.
LOL
Yep, definitely! xT
This recipe is amazing. I made it without making any adjustments and it is one of my new all time favorites. Thank you, Tieghan for always providing delicious recipes.
Hi Doreen! Thank you soooo much! I so appreciate you taking the time to leave such a kind comment! xT
Hi Tieghan – Do you think this would be good with a green tomatillo salsa or sauce instead of the red enchilada sauce?
Hi! Yes, that would be super yummy! xT
Made last night with chorizo and hubby said, “put in the rotation!” Easy one skillet dinner!
Loved the feta crumbles on top!
Hey Karen! So glad you loved the recipe! Thanks so much for giving it a try! xT
I made this for dinner last night and it was delicious!!! Easy to make too and love that it was one pan! The only thing I wasn’t sure about was when to add the chipotle chili in adobo.
Thank you so much Kimberley! xT
Also I fixed the chipotles in adobo directions so that should be good to go!
Don’t see in recipe where to add the chipotle in adobo?
Hi Erin! That’s all fixed now! xT
Thanks for the great idea! I haven’t tried your recipe yet. When I do I would prefer to use shredded rotisserie chicken. Look forward to trying it! Thank you.
Hope you enjoy the recipe! xT
Hi – I see a chipotle chili listed in the ingredients – but it’s not mentioned in the instructions. Where/when is it added? In the chicken mixture – or in the corn mixture? Thanks!
Hi John! That is fixed now so it should be good to go! xT
I made this for a lunch meal but subbed two cans of beans for the chicken and it tastes great! The chili powder and taco seasoning do the job so we didn’t miss out on any flavor at all. Also had no corn chips but I had made corn tortillas so just cut them up, air fried them and they worked fine. The spice level was just right, warm at first with just a little tingle at the end.
Hi Kim! So so happy that you loved this recipe!
I am recipe planning for the week and this is on this week’s menu! I’m excited for it. I just wanted to say that it’s really helpful when you insert tiktoks for the recipes. Sometimes just seeing a glimpse of how the recipe comes together is very helpful and it has solved simple questions I’ve had on different recipes before. I know it probably isn’t feasible to make one for every recipe, but I wanted to let it be known that when it is; it’s appreciated!
Also, what tortilla chips do you use in this recipe? They look more brown that the ones I normally purchase, but the link in the ingredients list takes me to Thrive and I can’t even see it unless I have an account, which I don’t.
Hey Jessica! Thank you so much for the feedback, I really appreciate it! xT